Rachel Khoo's Coconut water jelly with tropical fruits

Ready for this jelly? Rachel Khoo's Coconut water jelly with tropical fruits

This light pudding (which also makes a lovely fresh breakfast) came to me by way of a surf-and-yoga school I attended in Bali this spring. The jelly is set with agar agar, making it suitable for vegetarians, and has quite a different texture to the bouncy, set one that you get when you use gelatine. I prefer not to sweeten it with sugar and just let the tropical fruits do the job instead — the lime zest on the top and the juices from the fruit create a delicious syrup.

Coconut water jelly with tropical fruits

Makes 4

500ml coconut water

2 tbsp agar agar

1 mango

½ pineapple

¼ papaya

2 passion fruit

Juice and zest of 1 lime

2 tbsp coconut flakes

Put the coconut water in a small saucepan and sprinkle the agar agar over the top without stirring it in.

Bring to a simmer on a low heat and stir occasionally for 5-10 minutes until the crystals have fully dissolved.

Divide the mixture between 4 tumblers. Leave to cool to room temperature before placing in the fridge to set for about 1-2 hours. (Prepare the jellies the day before if you plan to serve them for breakfast.)

Just before serving, prepare the fruit. Peel and cut the mango into 1cm cubes. Peel the pineapple, cut out the eyes and cut into cubes. Remove the seeds from the papaya and scoop out the flesh. Cut into cubes and place in a bowl with the other fruit. Scoop out the seeds from the passion fruit, keeping half to drizzle on top, and add to the bowl. Dress with the lime juice and most of the zest, saving some for the top.

To serve, remove the jellies from the fridge. Divide the fruit between the tumblers and sprinkle over the coconut flakes. Top with the remaining lime zest and passion fruit seeds and serve.